Sausage and Asparagus Spaghettini

Thin spaghetti cooks up fast and fresh with Italian sausage, asparagus, and tomatoes for an easy weeknight meal.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 496 Calories

Ingredients

• 1 teaspoon garlic salt
• ¼ cup olive oil
• ¼ teaspoon ground black pepper
• ⅓ cup grated Parmesan cheese
• 4 garlic cloves, minced
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 pound Italian link sausage
• 1 (13.25 ounce) package spaghettini (thin spaghetti)
• 1 ½ pounds roma (plum) tomatoes, seeded and diced

Recipe Instructions

Step 1

Cook the Italian sausage in a large skillet over medium heat until browned and no longer pink inside, 10 to 12 minutes.

Step 2

Transfer sausages to a plate. When cool enough to handle, cut into 1/4-inch thick slices and set aside.

Step 3

Bring a large pot of lightly salted water to a boil. Cook spaghettini at a boil until tender yet firm, about 8 minutes; drain.

Step 4

Heat olive oil in a large skillet over medium heat; cook and stir asparagus pieces in the hot oil until they start to soften, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 more minute.

Step 5

Mix in diced roma tomatoes, garlic salt, and black pepper; cook and stir until the tomatoes soften slightly, 1 or 2 more minutes. Remove vegetables from heat.

Step 6

Toss the sliced sausage in the skillet with the asparagus and tomatoes to combine; lightly mix in the spaghettini.

Step 7

Sprinkle the spaghettini and vegetables with Parmesan cheese.